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These tuna rice balls have become my go to snack for busy afternoons and last minute lunches They offer comforting layers of creamy tuna and savory seaweed wrapped in softly seasoned sushi rice Each bite packs a combination of satisfying flavors and textures that always hits the spot
I whipped these up the first time when I needed a portable lunch for a park outing and now I find myself making them anytime I want something tasty without much effort My family asks for them on road trips too
Ingredients
- Sushi rice: Brings the signature chewy stickiness keep it warm when mixing for easier shaping choose short grain for best results
- Canned tuna: Offers protein and a satisfying savory flavor opt for tuna in oil for maximum richness
- Sesame oil: Adds nutty undertones and a hint of warmth look for pure toasted sesame oil for depth
- Japanese mayonnaise: Creates creaminess and that signature tangy sweetness Kewpie is extra smooth but any quality mayo works
- Torn roasted seaweed: Delivers bursts of umami and crunch choose crisp sheets that snap easily for the freshest flavor
Step-by-Step Instructions
- Combine the Base:
- Add warm sushi rice sesame oil Japanese mayonnaise canned tuna and torn roasted seaweed to a large mixing bowl ensuring all ingredients are fully incorporated Use a wide spatula or rice paddle to gently fold and toss so the rice stays fluffy If the mixture feels too dry mix in more mayo until the rice clings together smoothly
- Portion the Mixture:
- Press the blended mixture gently into the bowl to create a flat even layer With a silicone or wooden spatula divide the surface into eight sections similar to slicing a pizza For those who prefer a quick shortcut just eyeball even scoops by using a large spoon or measuring cup
- Shape the Rice Balls:
- Wet your hands or use food safe gloves to prevent sticking Scoop up each portion and gently press and roll into a ball The pressure should be firm enough that the ball holds together but gentle enough so the rice is not compacted into a heavy clump Take care that the nori is evenly distributed within each ball for a little seaweed in every bite
- Serve Fresh and Enjoy:
- Arrange the rice balls on a platter or pack them in a lunchbox Serve them at room temperature for the best texture and flavor If making ahead wrap each ball in plastic wrap to keep them moist and fresh for hours
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Seaweed is my favorite part of this snack I love the salty aroma and how it transforms plain rice into something special My kids love helping to tear and sprinkle the nori all over the bowl which always turns into a fun family assembly line
Storage Tips
To keep rice balls soft wrap each one tightly in plastic wrap and store in an airtight container in the fridge for up to two days If you prefer a room temperature bite take them out about thirty minutes before eating so the rice softens Avoid freezing as the rice can become dry and crumbly after thawing
Ingredient Substitutions
If you are out of Japanese mayonnaise regular mayo with a splash of rice vinegar and pinch of sugar works as a substitute Cooked chicken finely chopped or even egg salad can take the place of tuna For extra texture add diced cucumber or grated carrot mixing them in with the rice
Serving Suggestions
Tuna rice balls pair perfectly with miso soup or a fresh green salad For an extra kick serve with wasabi or drizzle with soy sauce My friend swears by wrapping each ball in an extra piece of nori for a more pronounced seaweed crunch You can even add pickled ginger on the side for a little zing
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These rice balls are perfect for quick snacks or lunch prep that everyone will love!
Frequently Asked Questions
- → Can I use regular mayonnaise instead of Japanese mayo?
Yes, regular mayonnaise can be used, though Japanese mayo offers a richer, slightly tangier flavor and creamier texture.
- → What kind of seaweed is best for this dish?
Roasted nori sheets, torn or crumbled, provide the traditional flavor and ideal texture for mixing into the rice.
- → How do I ensure the rice balls hold their shape?
Packing the rice mixture tightly and handling it with damp or gloved hands helps keep the balls intact and prevents sticking.
- → Can I make these in advance?
They are best enjoyed fresh, but can be refrigerated for a few hours. Texture may change as the rice chills.
- → Are there variations I can try?
You can add chopped green onions, a dash of soy sauce, or sprinkle with sesame seeds for extra flavor.